Mexican Pot Roast Filling Recipe

My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.—Connie Dicavoli, Shawnee, Kansas

Nutritional Facts

Directions

In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.Yield: 9 servings.

Originally published as Mexican Pot Roast for Tacos in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2011, p22

"This was good and everyone ate it. Not sure it will go into my rotation since it really wasn't that different than a regular ground beef taco. It was nice to set it up in the morning and just serve it in the evening, though."